🔗 Share this article Delight in These Triple Hellenic Keftedes Dishes Leek Patties Small fried croquettes, often called keftedes, are a cherished speciality in Sephardic cooking. These wonderful leek patties present a delicious fusion of savory ground beef with the subtle, sweetly mild taste of tender leeks, rendering them absolutely addictive. Yields 12 4 fresh leeks 250g ground beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon slices, to serve Clean the green leeks well and cut away the roots and the bulk of the dark green parts. Chop in half longways then into half-inch pieces. Transfer in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until softened. Strain the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with seasoning. Combine well using your hands then shape a couple of scoops into a croquette, pressing a slightly. Put on a plate and continue for the remaining of the mixture. Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is ready, brown the croquettes in small groups until golden on all sides. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Take out the finished croquettes to a plate covered with absorbent paper and let to cool. Offer with fresh lemon. Spinach Patties These delightful spinach and cheese fritters are a genuine pleasure. The crispy crust gives way to a smooth interior. The leafy spinach adds a fresh, somewhat earthy taste, while the dairy offers a savory, flavorful richness. It's possible to replace the cheesy element with cooked, mashed potatoes if you like. Produces 16–18 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the refrigerator) 3 tbsp oil 1 large onion, minced 2 garlic pieces, finely chopped 100g kefalotyri, grated 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), with more if necessary 3 fresh eggs Oil for pan-frying (or neutral oil) Lemon wedges, to garnish When using leafy greens, clean it well, discarding any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then press out any extra water and reserve. When working with thawed frozen spinach, completely remove excess liquid. Preheat the cooking oil in a pan over a medium heat and cook the chopped onion and minced garlic until tender, about a few minutes. Remove from the stove. Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Combine completely until incorporated. If the dough seems too wet, add some more breadcrumbs. With your fingers, form the mixture into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and put them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes. In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the patties a handful for 2–3 minutes per side, rotating so they are golden brown all over, then put on paper towel. Offer with fresh lemon. Kroketes Fakes Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a extremely wholesome bite or dish. Makes 12 45g brown lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml olive oil (½ cup) 1 yellow onion, chopped small 1 tsp cumin spice 1 tbsp fresh mint, minced 1 tbsp parsley, diced 1 large egg Salt and pepper, to preference Yogurt and lemon wedges, to garnish Place the brown lentils in a pot and fill with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring more water to maintain the pulses covered if required. Add the burghul and keep cooking until tender. Drain the mixture completely and put aside in a mixing bowl. Heat 50% of the